In my lunch box: Bulgur tabbouleh with feta cream, muscat grapes, almonds and sumac

Tabbouleh is a summer staple, equally suited to lunch on a terrace or an improvised picnic. This version moves away from the most classic preparation while keeping the dish fresh and generous.

Bulgur replaces semolina, and muscat grapes bring a juicy sweetness. Sumac adds sharp, acidic notes, while a feta cream binds the ingredients together and gives the salad a comforting richness.

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Tabbouleh is one of those dishes that lasts throughout the summer, from lunch on the terrace to an improvised picnic. I like to reinvent it as the seasons change, moving away from its most classic version.